Tested till perfect Vegetable Skewers with Pesto Butter
Vegetable Skewers with Pesto Butter
Photography by Matthew Kimura

Vegetable Skewers with Pesto Butter

Grill up kabobs as a side dish for a vegetarian meal (such as chickpea burgers) or to serve with grilled meat or fish. Use either basil pesto or sun-dried tomato pesto. No pesto? Add 1/4 cup (50 mL) minced fresh basil (or 1 tsp/5 mL dried) to the butter.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2006

Recipe1 out of 5 based on 1 ratings.
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  • Portion size 4


  • 2 2small zucchinizucchinis, (10 oz/300 g total)
  • 1 1Japanese eggplantJapanese eggplants, (6 oz/175 g)
  • 1 1sweet red peppersweet red peppers
  • 1 1sweet yellow peppersweet yellow peppers
  • 1 1Cubanelle pepperCubanelle peppers
  • 1/4 cup 1/4cupbutter, melted
  • 2 tbsp 2tbsppesto
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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Cut zucchini and eggplant into 1/2-inch (1 cm) thick rounds. Core and seed red, yellow and Cubanelle peppers; cut into 1-inch (2.5 cm) pieces.

Onto 8 metal or soaked wooden skewers, alternately thread zucchini, eggplant and peppers. (Make-ahead: Cover and refrigerate for up to 6 hours.)

In bowl, mix butter with pesto. Sprinkle skewers with salt and pepper; brush with half of the pesto butter. Place on greased grill over medium-high heat; close lid and grill, turning 3 times, until tender, about 10 minutes. Brush with remaining pesto butter.

Nutritional Information Per serving: about

cal 170 pro 2g total fat 14g sat. fat 8g
carb 10g fibre 3g chol 37mg sodium 354mg

% RDI:

calcium 3 iron 6 vit A 26 vit C 173
folate 13
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